Halibut tacos three ways with veggie quinoa, spicy slaw & grilled pineapple skewers.
The fish was seasoned three separate ways. DP’s Raging River seasoning, a homemade blackening seasoning, and straight, uncut lemon pepper. The slaw was dressed with sour cream and a spicy canned Mexican tomato sauce. Quinoa was made in the rice cooker with sauteed onion, mushroom, orange peppers, canned Mexican salsa, and a little chicken stock. I put a layer of quinoa on the bottom of the taco, and topped it with flaked off halibut.